Green cabbage soup with poached egg

Ingredients

• medium potatoes 2 pcs.
• bulb 1 year
• a large bunch of young sorrel 1 pc.
• medium bunch of young spinach 1 pc.
• small bunch of any greens to taste (parsley, dill, tarragon, cilantro) 1 pc.
• butter 3 tbsp.
• salt 2 g
• freshly ground black pepper 2 g
• 1 poached egg
• sour cream 50 g
• chicken breast 1 pc.

Cooking

Step 1

Cut the onion very finely, melt in a saucepan with a thick bottom, add 1 tbsp. l. oil, fry until golden brown.

Step 2

Cut the chicken fillet into pieces arbitrarily, dip into the pan. Pour 1.5 liters of cold water, bring to a boil over medium heat, cook for 20 minutes.

Step 3

Cut the potatoes into small cubes, put in a saucepan, cook until the potatoes are soft, 10 minutes.

Step 4

Remove stems from spinach and sorrel. Chop the rest of the greens. In a large frying pan, heat the remaining oil, put all the greens, mix, close the lid, cook over high heat for 3 minutes.

Step 5

Prepare a poached egg, to do this, make a funnel in boiling water with a whisk, gently break the egg, cook for 3-4 minutes.

Step 6

Serve in a deep plate, put a poached egg on top, serve with sour cream if desired.